Well, another Thanksgiving is over. Boy, was there a lot of good food AND a lot of over eating. What can I say—it’s a tradition too! Celebrating with friends and family, catching up with everyone and of course EATING…always a lot of fun!
I made two things that were big hits…Chocolate Covered Oreos with Chocolate Transfers (check back later for that post) and my Cream Cheese Cranberry Salad, which I am sharing today…(and if I do say so myself, is great with turkey). I even have requests to make it again for Christmas. Not only is it a yummy and easy, but it’s made ahead—which is always great at the holidays.
CREAM CHEESE CRANBERRY SALAD
2-3 oz. packages raspberry gelatin
1-1/2 cups boiling water
1-14 oz. can whole cranberry sauce
1-20 oz. can crushed pineapple, undrained
3/4 cup cranberry juice
1- 8 oz. cream cheese, softened
1/2 cup sugar
1 cup sour cream
1/2 cup pecans, chopped
In medium bowl, combine gelatin and boiling water, stirring until gelatin is dissolved. Add cranberry sauce, pineapple and cranberry juice, stirring until mixed well. Pour into 9 x 13-inch dish and refrigerate until firm.
in another bowl, cream together cream cheese and sugar. Add sour cream and mix until combined. Spread over chilled gelatin and sprinkle with pecans.
Check back soon for step-by-step instructions on making Chocolate Covered Oreos with Chocolate Transfers.